I find frittatas an excellent way of enjoying a favorite pairing: eggs and veggies. Because frittatas are so tasty at room temperature, they make great bento fare--and are so versatile and easy to make! Just sauté some of your favorite vegetables and herbs, and with the pan still warm, pour in eggs (blended with a touch of milk or water, salt, pepper, other seasonings of your choice).
Slicing a favorite cheese over top lends additional yumminess. Cook the frittata over medium-low heat until mostly solid and set, then finish in the broiler (taking care not to burn or overcook) for about one minute.
This frittata features an entire bunch of Italian flat-leaf parsley, chopped and sauteed with rainbow chard and scallions, yellow peppers, and Gruyère slices. For a picnic-y, alfresco feel, I've added a hunk of multigrain bread, green olives, baby tomatoes, pea shoots, a dill pickle, and a little heart of salmon mousse.
This weekend was beautiful and breezy, with sunshine filtered through a growing canopy of green leaves. The budding Blue Nikko hydrangea looks quite a bit like broccoli right now:
Wishing you a great start to the week, bento friends!